Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers

Abstract

The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.